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Royal Tokaji at Royal Ascot

20 March 2017

"Courses for Horses"

Royal Tokaji Late Harvest 2014 will be served in Royal Ascot's fine-dining establishments in June. This summer sees an impressive gathering of leading UK gastronomic professionals deliver the Fine Dining programme at Royal Ascot.

The mouth-watering menus and wine pairings were created by celebrated Michelin-starred chefs Raymond Blanc of Le Manoir aux Quat' Saisons and Phil Howard of Elystan Street, together with Royal Ascot executive chef Gemma Amor and Ben Slomka of Catering Events Manager of Bibendum Wines, Royal Tokaji's UK distributor.

Royal Ascot executive chef Gemma Amor executed the dessert. Two impeccable plates both invoking flavours of black forest gâteau. Black Forest, a somewhat "Deconstructed black forest" displays meticulous detail with its array of individual ingredients, encompassing 85% Valrhona chocolate, cherries and kirsch. The alternative caters for one of the smaller fine-dining kitchen spaces, where the same level of garnish detail is not achievable but it has not fallen short on decadence. "Ascot chocolate bar" will be served with a sharp cherry sorbet.

Royal Tokaji Late Harvest 2014 was fermented from a partial bunch selection of Furmint, Hárslevelú and Yellow Muscat, the three main Tokaji grape varieties with a mixture of ripe, overripe and some Botrytised berries. It has a delicate aroma of ripe apples and pears, elegant, spicy and delightfully fresh. Lightly sweet with clean refreshing acidity, hints of tropical fruit and a long, lingering finish. Serve at 12˚c - 13˚c.